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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, July 10, 2016

Grilled Buttermilk-Chicken Thighs

Five ingredients and some
seasoning. That’s all it takes to plate up tasty, tender chicken thighs with a
little crisp char on the outside and juicy meat inside. Give them time, and
give them buttermilk. A couple herbs can’t hurt.

Serves 4

Ingredients

8 large bone-in chicken
thighs, skin removed (about 3-1/2 lbs total)

4 large basil leaves

1 long rosemary twig

1 tsp black peppercorns

1 qrt buttermilk

sea salt

freshly ground black pepper

Preparation

Place the chicken thighs,
basil, rosemary, and peppercorns in a large bowl. Pour in the buttermilk,
submerging the chicken pieces completely. Cover tightly with plastic wrap and
refrigerate overnight.

Light a grill for medium heat
with space for off-heat cooking.

Remove the thighs from the
buttermilk, patting dry with paper towels. Season with salt and pepper. (Discard
the buttermilk, herbs, and peppercorns.)

Thighs Ready for Buttermilk

Thighs in Buttermilk

Seasoned, Marinated Chicken

Place the thighs over direct
flame and grill 2-3 minutes per side, until char marks appear.

Move the chicken
off heat and grill until cooked through, turning and re-positioning on the
grill as needed, 30-35 minutes, depending on the size of the thighs.

Beginning to Grill

After 1st Turn

Move Off Heat

Grilled Thighs

Transfer the chicken to a platter and let rest 5
minutes before serving.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.